cooking

How I Made My Gnocchi Healthier

Image from Pixabay

I love gnocchi! I used to order it a lot in restaurants, if they had it, before I developed a tomato allergy. 

For some reason, however, I couldn’t find the traditional potato kind at my local grocery store. So, I made it from scratch, which I have done several times before. But this one differed. 

How, you might ask? I added chopped broccoli, cauliflower, and herbs to the dough, as well as protein powder. Regardless of those ingredients, I didn’t use whole wheat flour. I stuck with all-purpose flour. To be honest, I never really liked wheat flour.

Anyway, another perk is that I know what went in the gnocchi since I prepared it from scratch. I also tried cooking it in my pepper marinara sauce (obviously without tomatoes), something I learned from my mom. But I needed to add more water since the dough wasn’t cooking right. Nevertheless, it came out delicious. 

All you need are 2 pounds of potatoes, 1 ½ cups of flour, 1 teaspoon of salt, and 1 slightly beaten egg. I cut my potatoes and boil them. Then I puree them in a food processor. I mix the egg with that, too. In a separate bowl or Ziploc bag, I mix the flour and salt. I also added the vegetables, herbs, and protein powder to the dry ingredients. 

I blend the wet and dry stuff together before I roll out the dough, cut small pieces, and boil them. Next time, though, I will stick to the convention way by boiling them in water and letting them ascend to the top.

cooking

How to Cook for Private Events Without Making Yourself Crazy

Image from Pixabay

I have been cooking for many years, ever since I was 12. I first discovered how much I enjoyed it when taking home economics in 7th grade.

Recent years, I have been cooking for many of my private events, such as birthdays. But the reason isn’t for health or money—it’s because I have a few friends with dietary restrictions. One who has come a lot is allergic to nuts and intolerant of soy. So, I have usually cooked the food from scratch, both the dinners and desserts.

I am turning 27 on the 22nd of this month. Because my friend with the nut allergy didn’t come, I could order a cake as well as dinner. I did cook a pasta dish with garlic and oil for another friend, who is voluntarily vegetarian, although we ended up not serving it. 

But last year, for my birthday, I cooked all day for the party. I did not even get a chance to eat lunch. So, for my birthday party next year, I will cook only one thing: a pasta dish. I will also serve premade bread and butter along with salad. If the friend with the nut allergy comes, I will make the cake, filling  and frosting from scratch. Or I will make a pull-apart cupcake cake.

The lesson I learned is less can be more for food at parties. Although my parents are health freaks, and my dad has enforced protein at every meal, especially when I was younger, I can rebel against that for events. I would gladly order pizza, but I am allergic to tomatoes. I developed the allergy in 2017, right after graduating from college.

Anyway, if possible, cook only a little bit or not at all. If you have to cook, then pick up to a few items that are not super involved. It’s not the end of the world if you have a guest with a dietary restriction and you need to accommodate him or her. If their food intolerance or allergy isn’t too severe, then it’s okay to serve something with the ingredient they can’t have as long as you tell them. 

I hope this helps.

cooking

Mmm… Meaty Marinara Without Tomato

Before I became allergic to tomatoes, I really enjoyed Pizza Hut’s meaty marinara. However, since then, I had to make my own versions of my favorite foods that normally contain tomatoes, except without them. Sadly, they usually don’t taste very good. Or they will only be similar at most. But even that is not satisfying.

Luckily, this one is different. Yes, the recipe calls for tomato sauce and paste. But I use canned pumpkin and puréed roasted peppers instead. I also mix apple sauce with the peppers, which gives it more of a texture like tomatoes. I even include red wine, and that improves the flavor, too.

I think what also makes this taste good is that you have to simmer the sauce for at least an hour. That gives the meat enough time to absorb the sauce and add flavor to it. After that, you mix it with the pasta, top it with shredded mozzarella, and bake it for several minutes. I don’t remember how many, though.

This isn’t something I can make regularly, however. It is time-consuming, so I don’t have the luxury of cooking this often. On the bright side, though, I think it makes the pasta more enjoyable.

I find that when I eat something frequently (not everything), I get tired of it and won’t want it for a while. I’m already beginning to feel sick of eating commercially-made food. When the world was on lockdown in the spring, I couldn’t eat out, although I could receive takeout, curbside pickup, or delivery. But now that restaurants in my area have opened up again, since early summer, I think I went crazy eating out. Now my body hasn’t felt the best. So, I am starting to cut down on the commercially-made food, but gradually, since abrupt changes do not work for me.

Anyway, one thing I am going to try is find copycat recipes of my favorite commercially-made foods. At least I will know what is in them. Hopefully, I will also feel better.